Vermont Maple Syrup Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

Steps:

• In mixing bowl cream butter and sugar. Add eggs, vanilla, maple extract and maple syrup. Beat until fluffy. Add dry ingredients and mix until blended. Wrap in plastic and chill for 2 hours. Preheat oven to 350 degrees. Roll dough out using confectioners sugar ( not flour) to keep dough from sticking. Cut with a maple shaped cookie cutter. Bake 7 to 9 minutes. Maple Glaze: Add all ingredients into a pan. Stir over medium heat until it comes to a boil. Brush cookies with glaze when they are warm out of the oven. Let the cookies cool.

Steps:

• Preheat oven to 350 degrees.
• Dissolve baking soda in the milk in a small bowl, and set aside.
• In a large bowl, mix the egg, shortening, syrup, flour, baking powder, salt, and vanilla in that order until fluffy and combined.
• The dough will be very thick, and sticky. Add the soda mixture and mix well until fully blended.
• Drop the dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet.
• Bake until the cookies are set, and are honey brown about 10-12 minutes.
• Let the cookies cool for a couple minutes, then remove from baking sheet.
• The cookies will remain soft when stored in an airtight container.

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

Steps:

• Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
• Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
• Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
• Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
• Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
• Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
• Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
• Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.